Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Heat 2 tablespoons olive oil in a large deep cast-iron skillet or heavy stainless steel pan over medium-high heat. Add chicken cutlets and sear undisturbed for 4 to 5 minutes per side until deeply golden-brown and cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and loosely tent with foil.

Turn heat down to medium. In the same skillet, melt 2 tablespoons butter with residual pan drippings. Add minced garlic, julienned sun-dried tomatoes, and optional red pepper flakes. Sauté gently for 60 seconds until fragrant, taking care not to brown the garlic.

Pour in the chicken broth, using a wooden spatula to scrape up all the delicious browned bits (fond) stuck to the bottom of the pan. Stir in heavy cream and remaining 1/4 tsp salt. Bring sauce to a gentle simmer.

Add uncooked refrigerated cheese tortellini directly into the simmering cream sauce. Stir gently to submerge pasta. Cover skillet with a lid, reduce heat to medium-low, and simmer gently for 4 to 5 minutes, stirring once halfway, until tortellini are tender and plump.

Uncover the skillet and add fresh baby spinach in handfuls, tossing gently until spinach wilts completely into the hot sauce (about 1 to 2 minutes). Remove skillet from heat and fold in freshly grated Parmigiano-Reggiano until melted and velvety smooth.

Slice the rested golden chicken breasts into thick diagonal medallions and nestle them back into the skillet among the saucy tortellini.

Garnish generously with shaved parmesan ribbons, freshly torn basil leaves, and cracked black pepper. Serve warm straight from the skillet alongside crusty garlic bread!